How Can I Quickly Preserve All These White Peaches?

Here's a personal request from me to you. What should I do with all these marvelous late-season peaches? They were a gift but I am afraid I won't be able to use them all before they turn to mush.

These are white peaches, which are much more delicate and less acidic in flavor than the earlier yellow peaches. They have very little acidity, so they don't work as well in pies or other baked desserts; they need some lemon juice or another addition to bring up the acidity and flavor.

I am in the middle of a busy week so I know there won't be any canning or intensive preserving going on. But I love peaches and am so excited to have a few pounds to play with at the end of the summer, and I don't want to waste them.

Have you ever quickly preserved or cooked with a few pounds of peaches? Any ideas?

Peach recipes from The Kitchn:
Individual Peach Ginger Hand Pies You Can Pack for Lunch
Peach and Cornmeal Upside-Down Cake
Fresh Peach Frozen Yogurt with Only Four Ingredients
Recipe: Chunky Peach Pancake Topping
Super-Quick Summer Dessert: Peach and Biscuit Crostata
Peach Cookies from Cafe Chocolada
Recipe: Peach and Thyme Polenta Tart

(Image: Faith Durand)

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Shopping, Autumn, Fruit, Summer

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.